There are many recipes for pickled beets and eggs, but this Pennsylvania Dutch recipe is so good! I made a couple of adjustments…I halved the recipe, eliminated the onion, reduced the amount of sugar, and added a fresh bay leaf. Oh, and I used fresh beets. Made all the difference in the world, and it took about 20-25 minutes to cook and peel the beets.
A couple of notes:
- If you leave the eggs marinating in the pickle juice for more than 1.5 – 2 days, the beet juice will creep into the egg yoke. If that doesn’t bother you, than by all means, leave the eggs in with the beets.
2. If want clear margins in your egg whites, an alternative is to pickle the eggs in it’s own beet pickle juice, and rotate the jar periodically so the beet color is evenly distributed throughout the egg whites for about 1 day.
4. Save the leaf stems…I made beet stalk pickles using the lacto-fermented pickle recipe by Kitchn.
5. Save the beet leaves to make greens!